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Poularde Sainte Alliance

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a glassful of excellent Madeira
  2. Cuts
  3. Salt
  4. Butter
  5. Pepper
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Heat in butter ten fine truffles seasoned with salt and pepper;
  2. sprinkle them with a glassful of excellent Madeira, and leave them to cool thus in a thoroughly sealed utensil.
  3. Now put these truffles into a fine pullet, and poële it just in time for it to be sent to the table.
  4. When the pullet is ready, quickly cook as many ortolans, and toss in butter as many collops of foie gras as there are diners, and send them to the table at the same time as the pullet, together with the latter’s poëling-liquor, strained and in a sauceboat.
  5. The waiter in charge should be ready for it with three assistants at hand, and he should have a very hot chafer on the sideboard.
  6. The moment it arrives he quickly removes the suprêmes, cuts them into slices, and sets each one of these upon a collop of foie gras, which assistant No.
  7. 1 has placed ready on a plate, together with one of the truffles inserted into the pullet at the start.
  8. Assistant No.
  9. 2, to whom the plate is handed forthwith, adds an ortolan and a little juice, and then assistant No.
  10. 3 straightway places the plate before the diner.
  11. The pullet is thus served very quickly, and in such wise as to render it a dish of very exceptional gastronomical quality.
  12. N.B.—The name “Sainte Alliance” which I give to this dish (a name that Brillat-Savarin employs in his “Physiology of Taste” in order to identify a certain famous toast) struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united—the suprêmes of a fine pullet, foie gras, truffles, and ortolans.
  13. This dish was originally served at the Carlton Hotel in 1905.

Plating

Cookware for this recipe

  • Sieve